| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Emlive04 |
4 |
servings |
INGREDIENTS
| 1 |
|
Avocado; peeled and diced |
|
|
Juice of one lemon |
| 1 |
ts |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
|
Flour tortillas |
| 1 |
c |
Black bean puree |
| 4 |
oz |
Monterey Jack cheese |
|
|
Olive oil |
| 1/2 |
c |
Prepared Salsa |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Preheat the oven to 400 degrees. Combine the avocado's, lemon juice and
garlic in a mixing bowl. Using a fork, mash the mixture until smooth but
still chunky. Season the guacamole with salt and pepper. Spread 1/4 cup of
the black bean puree on the bottom of one tortilla. Sprinkle 1/4 of the
cheese over the black bean puree. Place a second tortilla on top of cheese.
Repeat the process until all of the ingredients are used and you have four
quesadillas. Place the quesadillas on a parchment-lined baking sheet. Bake
the quesadillas for about 4 to 6 minutes or until the cheese has melted.
Remove the pan from the oven and place on a cutting board. Slice each
quesadilla into fourths. Garnish the quesadillas with the guacamole, salsa
and sour cream. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
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